Easy Recipe
Prep Time
15 minutes
Cook Time
20 minutes
12 egg cups

Make a batch of these egg cups on the weekend to have on hand for quick breakfasts throughout the week. Easily reheat them in a small, covered skillet on the stove with a few tablespoons of water. 

10 large eggs whisked
cups heavy cream
¾ teaspoons Herbamare
1 small summer squash diced
1 cups cherry tomatoes quartered
¼ cups snipped fresh chives
½ cups fresh basil thinly sliced
½ cups grated raw cheddar cheese